I saw in today’s morning paper that Vin Scully has died at 94. Like many people my age, Vin Scully has been a persistent presence in my sports life. Here’s one little story.
When I was a kid, I was a New York Giants fan. It was a really big deal for New York to lose their two beloved National League teams. The only thing the fans of the two great rivals ever agreed on was their hatred for Walter O’Malley, the owner who took the Dodgers to Los Angeles, and later expedited the Giants move to San Francisco.
My aunt and uncle took me to the final Dodgers/Giants game at the Polo Grounds on September 8, 1957, when I was 8. At the time I didn’t know what a historic event it was. I got to see Wille Mays and Duke Snyder and all the rest of those iconic players. Vin Scully was in the booth. He was always a class act, and perhaps the best announcer of all time. Here is what he said that day:
“I don’t know how you feel about it at the other end of these microphones, whether you are sitting at home, or driving a car, on the beach or anywhere, but I know sitting here watching the Giants and Dodgers apparently playing for the last time at the Polo Grounds, you want them to take their time … 2-0 pitch is low, ball three … you just feel like saying: ‘Now don’t run off the field so fast fellas, let’s take it easy, we just want to take one last lingering look at both of you.”
“Someone in the crowd said to him, “Teacher, tell my brother to divide the family inheritance with me.” But he said to him, “Friend, who set me to be a judge or arbitrator over you?” And he said to them, “Take care! Be on your guard against all kinds of greed; for one’s life does not consist in the abundance of possessions.” Then he told them a parable: “The land of a rich man produced abundantly. And he thought to himself, ‘What should I do, for I have no place to store my crops?’ Then he said, ‘I will do this: I will pull down my barns and build larger ones, and there I will store all my grain and my goods. And I will say to my soul, Soul, you have ample goods laid up for many years; relax, eat, drink, be merry.’ But God said to him, ‘You fool! This very night your life is being demanded of you. And the things you have prepared, whose will they be?’ So it is with those who store up treasures for themselves but are not rich toward God.” —Luke 12:13-21 NRSV Continue reading →
These last few July days have been too hot to cook. The good news is that the summer harvest of fresh produce is here, and it is a good time to make Gazpacho. I make this every summer when the tomatoes are ripe. My neighbor gifted us a cucumber, and my own parsley is in. I grew the jalapeño pepper in a pot. Continue reading →
We’ve been cooking variations on this recipe on hot summer days for decades. The original “Silver Palate Cookbook“ had a version that called for Brie, but we felt that was too rich for a hot summer dinner.
We only make this in late summer when the good local tomatoes come in, and we have fresh herbs in pots ready to go. You do have to cook the pasta, but the rest is uncooked. I combine all the other ingredients in a pasta bowl earlier in the day and let them get happy. Continue reading →
Lobsters have been pricy this summer, but they had a sale this week at the grocery and I picked up a couple. They were delicious. I’d never made lobster bisque before, but I researched a few recipes, and came up with this for our lunch. Continue reading →
When we were on holiday in Burwash, East Sussex, way back in 1993, it was our June 12 anniversary, and we were looking for fine dining to celebrate. We had Auntie Freya with us to watch the kiddos, so we had high hopes, and we had scouted out what appeared to be the only restaurant in town that wasn’t one of the three pubs. Sadly, when we went to make a reservation, it was closed, night off, bank holiday or whatever.
Not to be deterred we turned to the usually reliable English pub for a back-up. The high street in Burwash isn’t very long, and was then anchored by a pub at either end and one in the middle. The one in the middle seemed busy so we went there. It had “Mixed Grill” on the menu. Continue reading →
I had never had tabbouleh until I met my wife’s family in my early twenties. It was a staple of their summer picnics and I loved it. I seldom make it, as I was reminded yesterday by my unopened Bob’s Red Mill Bulgur with a 2012 sell-by date. A quick trip to Guido’s for new bulgur and I was ready. We had friends over for a Mediterranean dinner last night. We started with pita, hummus, feta and mixed olives, some nice Rose from Provence. Then I made grilled marinated butterflied leg of lamb and grilled veggies with the tabbouleh. Summer dining on the back porch at its best! Continue reading →
We had a great little Vietnamese Restaurant nearby and their pork chops were one of the best things on their menu. Sadly, for us, the family that ran the place retired and moved to Florida. I’ve found several recipes and this is my take. Serves four. Continue reading →
A pork tenderloin is an inexpensive, delicious dinner that can be put together in very little time. For this recipe you need a big pan that can start on the stovetop and be finished in the oven. I have a 14-inch well-seasoned cast-iron pan that does the trick. You’ll want your kitchen fan on high during the initial searing.
Pork tenderloins (they come two to a package)
2 TBS peanut oil
3 cloves of garlic, peeled and minced
!/2 cup honey
1 TBS soy sauce
1 TBS Chinkiang Vinegar
1 TBS Chinese rice wine or Saki
2 Tsp Dark sesame oil
Preheat oven to 350 degrees F. Whisk the sauce ingredients in a small bowl and mix well. Set aside. Sprinkle the tenderloins with salt, pepper and paprika.
Set pan over burner on medium high heat until it is very hot. Put in the oil and when it starts to smoke sear the tenderloins all over, until they are nicely browned, about three minutes per side.
Turn off the burner and toss in the garlic and stir it in the hot pan for about 15 seconds (don’t burn it!) Give the sauce a final stir and add it to the pan, coating all sides of the pork.
With a couple good potholders carefully put the pan in the oven, and cook for about 15 minutes, or until internal temperature is 150 F. The tapered ends will be medium and the center will still be pink. Something for everyone! I would serve this with rice and apple sauce or chutney. Or baked beans.